All-purpose flour

White flour milled from hard wheat or a blend of hard and soft wheat. It gives the best results for a variety of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein content varies from 8-11 percent

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With a high protein content, bread flour is made from hard wheat and contains a greater amount of gluten than AP, which is made from softer wheat varieties. When worked by hand-kneading or processing with a dough hook in a stand mixer, the gluten is developed and contributes to a chewier consistency, which is desirable in artisan breads. It brings excellent structure to dough’s, making it the “underwire bra of the baking world,” says Reid. Bois prefers to use it just for extra-chewy baked goods, like pretzels and bagels, due to its dense and heavy texture

With a high protein content, bread flour is made from hard wheat and contains a greater amount of gluten than AP, which is made from softer wheat varieties. When worked by hand-kneading or processing with a dough hook in a stand mixer, the gluten is developed and contributes to a chewier consistency, which is desirable in artisan breads. It brings excellent structure to dough’s, making it the “underwire bra of the baking world,” says Reid. Bois prefers to use it just for extra-chewy baked goods, like pretzels and bagels, due to its dense and heavy texture

The result is a high-quality, all-natural, wholesome and good-tasting bird. With this in mind, you can be confident that all BFB PLUS Poultry Products are processed under strict Halal practices and the highest standards in the industry.

The result is a high-quality, all-natural, wholesome and good-tasting bird. With this in mind, you can be confident that all BFB PLUS Poultry Products are processed under strict Halal practices and the highest standards in the industry.

Made simply from pulverized nuts, these are easy to DIY with a food processor. They can be very powdery, and, of course, contain no gluten. Most common is almond flour, also known as “almond meal.”
Best for: Combining with gluten-containing flours and/or wet ingredients—think cookies and tarts.
Don’t use for: Breads.

Made simply from pulverized nuts, these are easy to DIY with a food processor. They can be very powdery, and, of course, contain no gluten. Most common is almond flour, also known as “almond meal.”
Best for: Combining with gluten-containing flours and/or wet ingredients—think cookies and tarts.
Don’t use for: Breads.

Is the inner part (known as the heart) of the wheat kernel. It is very rich in vitamins and minerals and is often added to a variety of baked goods to improve their nutritional value. Because it contains oil, it is the component of whole wheat flour that makes it more susceptible to rancidity

Is the inner part (known as the heart) of the wheat kernel. It is very rich in vitamins and minerals and is often added to a variety of baked goods to improve their nutritional value. Because it contains oil, it is the component of whole wheat flour that makes it more susceptible to rancidity

This is a type of whole wheat flour that has been milled by coarsely crushing the kernel between two rotating stones. There is no nutritional difference or advantage to milling the flour in this manner

This is a type of whole wheat flour that has been milled by coarsely crushing the kernel between two rotating stones. There is no nutritional difference or advantage to milling the flour in this manner